Description
Creamy, cheesy chicken-filled lasagna rolls topped with golden Alfredo sauce.
Ingredients
Scale
- 250 g (9 oz) lasagna sheets
- 450 g (1 lb) cooked chicken, shredded
- 340 g (12 oz / 1⅔ cups) ricotta
- 100 g (1 cup) grated Parmesan cheese
- 200 g (2 cups) shredded mozzarella
- 30 g (2 tbsp) butter
- 20 g (2 tbsp) all-purpose flour
- 480 ml (2 cups) whole milk
- 2 cloves garlic, minced
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook and shred the chicken, then season and poach until tender.
- Prepare the pasta sheets by cooking them in salted boiling water until al dente.
- Make the Alfredo sauce by melting butter, whisking in flour, adding milk, and then incorporating Parmesan and garlic.
- Combine filling ingredients: ricotta, chicken, Parmesan, mozzarella, parsley, and a bit of Alfredo sauce.
- Spread Alfredo sauce on lasagna sheets, fill and roll tightly.
- Assemble in a baking dish, top with remaining Alfredo, mozzarella, and Parmesan.
- Bake in a preheated oven until golden and bubbly.
Notes
For make-ahead, assemble rolls and refrigerate for up to 24 hours.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 680
- Sugar: 6g
- Sodium: 920mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 160mg